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A salmon and rice bowl that is killing it with flavor is perfect for a busy night.
The salmon in this dish is one of my favorite ways to prepare fish. It’s fast and easy and results in crispy, caramelized salmon that is amazing in everything from tacos to salads, to grain bowls like this.
To cook the salmon, I start with a hot cast-iron skillet. Season, and add it to a well-oiled pan. Let it cook until both sides are nice and browned. You want a crispy, caramelized sear on both sides. Then, add your salsa (pan will likely smoke!) and use a spatula to break up the salmon. This way, you infuse the salsa flavor into the fish and it finishes cooking much faster. I’ve used this technique with white fish and shrimp as well. But this salmon and rice bowl may be my new favorite.
For the rice, I used my Instant Pot, but you can cook it on the stove or in a rice cooker if you like. The poblanos add a nice smoky flavor that pairs beautifully with the salmon. Bell peppers, jalapeños, or any combination of peppers would work well here. Chopped onions and garlic are a given, and you can add extra seasoning if you want.
What I like about this is that it’s fast, nutritious, but also doesn’t skimp on flavor. It also doesn’t require a lot of prep. If you cook the rice in an Instant Pot, you can truly have dinner on the table in less than a half-hour.
If your salmon is too spicy, you can add a dollop of sour cream on top at the end. Some fresh chopped cilantro adds freshness and additional flavor.
Barbecue Salsa Salmon with Poblano Brown Rice
This easy salmon and rice bowl is flavorful, filling, and nutritious. Perfect for a busy weeknight.